Yield: 1 Servings
Measure | Ingredient |
---|---|
3 cloves | Garlic, minced |
3 teaspoons | Fresh rosemary leaves, |
Removed from the stem | |
½ teaspoon | Orange or lemon zest |
1 tablespoon | White wine OR orange juice |
OR lemon juice | |
¼ teaspoon | Or more crushed dried red |
Chile pepper | |
Salt and pepper to taste | |
¼ pounds | Unsalted butter (1 stick), |
Softened. |
Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ROSEMARY BUTTER